Step up your meal prep game with these breakfast burritos. They are easy to prepare in a variety of flavors–all at the same time. It’s nice to have choices!
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 1 link chorizo sausage, removed from casing
- Nonstick cooking spray, for the molds and foil
- 1/4 cup crumbled cooked bacon
- 1/4 cup shredded Cheddar
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red onion
- 8 large eggs plus 6 whites
- 3 tablespoons heavy cream
- Kosher salt and freshly ground black pepper
- 1/4 cup frozen spinach, thawed and drained
- 1 tablespoon plus 1 teaspoon grated Parmesan
- Twelve 8-inch flour tortillas, warmed
- Hot sauce, salsa and ketchup, for serving
Instructions
- Heat a medium skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Set aside.
- Spray 3 silicone ice cube stick molds with four 2 1/2-ounce cavities with nonstick spray.
- Add the bacon and Cheddar to one of the prepared molds, dividing the ingredients evenly among the 4 cavities. Add the chorizo, bell pepper and red onion to the second prepared mold, dividing the ingredients evenly among the 4 cavities.
- Whisk together the whole eggs, 2 tablespoons of the heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large liquid measuring cup. Pour the egg mixture over the filling in the 2 molds, dividing it evenly among the 8 cavities.
- Add the spinach and Parmesan to the third prepared mold, dividing the ingredients evenly among the 4 cavities. Whisk together the egg whites, remaining 1 tablespoon heavy cream, 1/2 teaspoon salt and a few grinds of black pepper in a large liquid measuring cup. Pour the egg mixture over the filling, dividing it evenly among the 4 cavities.
- Cut three 5 1/2-by-8 1/2-inch pieces of aluminum foil and spray one side with nonstick spray. Cover each mold with a piece of foil sprayed-side down.
- Add 1 1/4 cups water to a 6-quart Instant Pot®. Stack the covered molds on top of each other–in alternating directions–on top of the steamer rack and carefully transfer the rack and molds to the pot using the handles. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook’s Note).
- After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Let the eggs cool slightly before inverting onto a work surface. Roll each egg tube in a tortilla, wrap in aluminum foil and label. Transfer the wrapped burritos to 2 gallon-size resealable freezer plastic bags (6 in each) and seal. Store in the freezer for up to 3 months.
- To reheat, unwrap the burrito, wrap in a damp paper towel and microwave, rotating halfway through, until warm, about 4 minutes. Serve with your favorite topping–hot sauce, salsa or ketchup.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 260 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 11 g |
| Cholesterol | 137 mg |
| Sodium | 545 mg |
Reviews
Other special equipment required would be the silicone molds.
I like this recipe and they turned out ok – I made 2 batches – I have an 8 qt. Ultra instant Pot – the directions were for a 6 qt. So the first batch I had the “BURN” light come on – not enough water. So, the second batch I increased the water to 2 cups – they cooked a little longer but the “BURN” light came on again. The first batch I put in the microwave to finish cooking. I’ll need to increase the water again the next time I make them. Perhaps the food network should add a section for adaptations with different sizes of instant pots. I made this for work so I made them plain Jane but I could see adding onions, different kinds of cheese and other seasonings for my family.
Interesting recipe. I think maybe the addition of potatoes might make them better. Also, you lost me for a second with the addition of ketchup.
I loved them, so easy and now i have a burrito to grab on my way to work
Yuck. I’d rather cook breakfast. It takes less than 10 minutes. Reheated eggs are utterly disgusting, especially when they’ve been frozen, to up the rubberized factor. lso don’t own an ‘insta-pot’, and never will. They’re just overpriced pressure cookers, and most people currently enamored of them will be donating them to thrift shops within two years.
Please beware of the time commitment in making these. The 45 minutes stated in the video is less than the total of the cooker warm-up time, cooking time, natural release time, and the additional 5 minutes on the backend before taking the sticks from the molds. The time to cook and ready the other ingredients is about 30 more minutes, then assembling the burritos is yet additional time. By the time I was done, I was into it for over 1 1/2 hours, then another 30 minutes to get everything cleaned up and put away. The taste of these is okay, but strange in texture. I have not heated one up form the freezer, so I have no comment on that. I will not be making these again given the big time commitment. I would rather create scrambles on the stove, then assemble the burritos.
it felt frozen in my mouth, and the texture sucked. i think that maybe you should make burritos the regular way, and save money by not wasting food like this
Omg thank you for these simple burritos!!!
I been looking for fast EASY breakfast ideas. This is great!!
The texture, the shape, the plainness… it all just felt really weird in my mouth.